This classic Pulled Pork recipe is perfect for any low n' slow smoking day spent in your backyard!

Instructions:

Prep Directions:

1. Preheat grill to 250.
2. Apply rub to pork but and let it sweat for 30 minutes.
3. Mix apple juice (75%) and apple cider vinegar (25%) to use for spritz.

Cooking Directions:

1. Place pork butt on the smoker for 1 hour.
2. Check to see if it needs to be spritzed and let it smoke for 1 more hour.
3. Spritz pork but and let it smoke for 2 hours.
4. Spritz pork butt and let it smoke until internal temperature of 163-165 is reached.
5. Remove pork butt.
6. Increase the smoker temperature to 300.
7. Wrap the pork butt.
8. Place the pork butt back on the smoker until internal temperature of 203-205 is reached.
9. Remove the pork butt from the grill and let rest for 1-2 hours.
10. Shred the pork butt and enjoy!